Penne with sausage and saffron Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/8 t. saffron threads. Saffron goes a long way
Extra virgin olive oil
Finely chopped onion
Teaspoon of minced garlic
Pinch of basil seasoning
3/4 to 1 pound of good Italian sweet sausage. Sometimes I take 3 sweet sausage links and one hot Italian sausage link. Take all the sausage out of the casing and put in a bowl.
1 c. heavy cream
1 pound of penne or rigatoni. , cooked al dente
( Pasta shape should be hollow)
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Directions: |
Directions:Take one tablespoon of water and crush the saffron threads and let sit.
In large skillet, saute the onions and garlic in the olive oil until they are translucent but not browned.
Add the sausage and basil and brown the sausage until it is about 7/8 cooked. Don't cook all the way.
Add the cream and the saffron mixture to the pan and simmer this beautiful concoction for about 3 minutes
Take the al dente pasta immediately after draining and while it is still steaming, put the sausage saffron mixture over the penne. Usually you don't need to add cheese to this pasta but a good sangiovese glass of wine is the ultimate compliment to it. |
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Number Of
Servings: |
Number Of
Servings:3 or 4 |
Preparation
Time: |
Preparation
Time:30 - 40 minutes |
Personal
Notes: |
Personal
Notes: This is a fabulous way to have sausage with a hollow pasta because the sausage bits stick to the inside and outside of the pasta. Saffron gives it a beautiful golden appearance
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